Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

chicken lo mein with broccoli

Ingredients

• Servings: 6
• 3 skinless, boneless chicken breast halves, cut into strips
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder, or to taste
• 1/2 pound spaghetti
• 3 tablespoons vegetable oil
• 1 small onion, chopped
• 3 stalks celery, chopped
• 2 carrots, thinly sliced
• 1 cup broccoli florets
• 1 tablespoon vegetable oil (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• combine chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable plastic bag. coat chicken with marinade, squeeze out excess air, and seal bag. refrigerate for 1 to 1 1/2 hours.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain.
• heat 3 tablespoons vegetable oil in a large skillet over medium heat. remove chicken from marinade and shake off excess; cook and stir in hot oil until chicken is no longer pink in the center, about 5 minutes. stir in onion, celery, carrots, and broccoli. add 1 tablespoon vegetable oil, if needed. cover and cook until vegetables are tender, stirring occasionally, about 5 minutes.
• stir spaghetti into chicken and vegetable mixture; cover and simmer for 5 minutes more.

quick chicken and dumplings

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 1 cup frozen green peas and carrots
• 1 cup cut-up cooked chicken
• 1 (10.75 ounce) can condensed cream of chicken mushroom soup
• 1 cup original bisquick® mix
• 1/3 cup milk
• paprika, if desired

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
• stir bisquick mix and 1/3 cup milk until soft dough forms. drop dough by 8 spoonfuls chicken mixture (do not drop directly into liquid). sprinkle with paprika.
• cook uncovered over low heat 10 minutes. cover and cook 10 minutes longer.

Filipino Lumpia

Ingredients

• Servings: 6
• 1 lumpia wrappers
• 1 pound ground beef
• 1/2 pound ground lamb
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped carrot
• 1 quart oil for frying

Recipe

Cook Time: 10 mins Ready Time: 1 hr 10 mins


• make sure the lumpia wrappers are completely thawed. lay several out on a clean dry surface and cover with a damp towel. the wrappers are very thin and the edges will dry out quickly.
• in a medium bowl, blend together the ground beef and lamb, onion, green pepper and carrot. place about 2 tablespoons of the meat mixture along the center of the wrapper. the filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. fold one edge of the wrapper over to the other. fold the outer edges in slightly, then continue to roll into a cylinder. wet your finger, and moisten the edge to seal. repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. this is a good time to recruit a friend or loved one to make the job less repetitive!!
• heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees f (170 to 175 degrees c) fry 3-4 lumpia at a time. it should only take about 2-3 minutes for each side. the lumpia will be nicely browned when done. drain on paper towels.
• you can cut each lumpia into thirds for parties, if you like. in the philippines, lumpia was eaten with banana ketchup, but i've never seen it sold in america.

taiwanese style oxtail stew

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 3 pounds beef oxtail
• 2 tablespoons all-purpose flour
• 2 large tomatoes, cubed
• 1/2 cup red
• 5 cups water, or as needed
• 1 large yellow onion, cut into 1/2 inch pieces
• 1 large tomato, chopped
• 3 carrots, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 3 tablespoons tomato paste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

Ready Time: 4 hrs 5 mins


• heat oil in a dutch oven or large pot with a lid over medium-high heat. coat the oxtails in the flour and place in the dutch oven. cook until browned on each side. stir in the 2 diced tomatoes, red , and enough water to cover the meat. bring to a boil, then reduce heat to low. cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
• after 3 hours, skim off some of the fat from the top and heat it in a skillet. cook and stir the onion until browned, about 8 minutes. stir in the chopped tomato and carrots. cook for about 3 minutes. stir in the beef broth, soy sauce, and tomato paste. bring to a boil, then stir the onion mixture into the oxtail. allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Veggie Soup Ii

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 1 cup broccoli florets
• 1 cup chopped cauliflower
• 1 cup chopped celery
• 2 cups whole peeled tomatoes with liquid, chopped
• 4 cups fat free chicken broth
• 1 cup chopped fresh spinach
• 6 drops hot pepper sauce
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
• to the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
• stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. stir in the spinach, hot pepper sauce and salt and pepper to taste.

Zesty Lamb Tenderloin

Ingredients

• Servings: 6
• 2 pounds lamb tenderloin
• 1/4 cup minced garlic
• 2 tablespoons ground black pepper
• 1 tablespoon dried tarragon
• 2 tablespoons olive oil
• 3 cups chopped carrots
• 3 potatoes, cubed
• 1/2 cup soy sauce
• 1 1/2 cups water
• 1 tablespoon cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• place the lamb tenderloin in a 10x15 inch roasting pan. in a separate small bowl, combine the garlic, ground black pepper, tarragon and olive oil. mix this well and spread over the lamb. then place the carrots and potatoes around the meat. combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. cover all tightly with foil.
• bake at 350 degrees f (175 degrees c) for 1 to 1 1/2 hours, or until the internal lamb temperature reaches 145 (63 degrees c).
• transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat. in a separate small bowl, dissolve the cornstarch in the remaining 1/2 cup water and add to the liquid in the pan. stir well and allow sauce to thicken.

hearty chicken vegetable soup i

Ingredients

• Servings: 10
• 1 (3 pound) whole chicken
• 1 onion, cut into thick slices
• 5 stalks celery, thickly sliced
• 1 tablespoon salt
• 1 teaspoon packed fresh basil leaves
• 1 teaspoon coarse ground black pepper
• 5 carrots, sliced
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 1 pound fresh mushrooms, sliced
• 1 red bell pepper, sliced
• 12 ounces fresh tortellini pasta
• 2 tablespoons chicken soup base
• 2 cups uncooked egg noodles

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 1 hr 55 mins


• place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. fill stock pot with water until ingredients are fully covered and bring to a boil. let simmer for 1 and 1/2 hours or until chicken is tender.
• remove chicken from pot with slotted spoon and set aside for later.
• add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
• while noodles and vegetables are cooking, tear chicken apart from bones. cut up into pieces and add to soup in stock pot. be sure to add additional water if ingredients are not fully covered. bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. enjoy

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

warm heart stew

Ingredients

• Servings: 8
• 6 bratwursts, chopped
• 4 carrots, chopped
• 1 onion, chopped
• 2 (14 ounce) cans chicken stock
• 1 (14 ounce) can beef broth
• 1 1/2 cups sauerkraut
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can navy beans, drained
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon parsley
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• place the bratwursts, carrots, and onion in a slow cooker. pour in chicken stock and beef broth. mix in sauerkraut, pinto beans, kidney beans, navy beans, basil, parsley, and salt.
• cover, and cook 4 hours on high.

Wisconsin Cheese Soup I

Ingredients

• Servings: 6
• 5 tablespoons margarine
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 5 button mushrooms, chopped
• 1/2 cup chopped ham
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 4 cups chicken broth
• 4 cups milk
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground mustard
• 2 cups shredded sharp cheddar cheese
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a large heavy kettle, melt butter or margarine. add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. do not brown.
• stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. add broth and cook, stirring, until slightly thickened. add milk, paprika, cayenne, and mustard.
• stir in cheese gradually, stirring until cheese is melted. to avoid curdling, do not allow soup to boil after cheese is added. season to taste with salt and pepper. serve piping hot.

chicken salad with thai-flavored dressing

Ingredients

• Servings: 4
• 4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
• 2 medium celery ribs, cut into small dice
• 2 medium green onions, sliced thin
• 1/4 cup chopped honey-roasted peanuts
• 2 tablespoons lime juice
• 2 tablespoons asian fish sauce
• 1 teaspoon ground ginger
• 2 teaspoons white sugar
• 1/2 teaspoon hot red pepper flakes
• 2 tablespoons minced fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• to serve:
• boston lettuce
• sliced cucumbers
• grated carrots
• chopped honey-roasted peanuts

Recipe

• in a medium bowl, mix chicken, celery, green onions and peanuts. in a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 tbs. water.
• toss dressing with chicken mixture and serve on a bed of boston lettuce with the suggested accompaniments.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

grilled orange vinaigrette chicken salad

Ingredients

• Servings: 6
• 1/2 cup orange juice
• 1/2 cup white vinegar
• 1/4 cup olive oil
• 4 tablespoons salt-free garlic and herb seasoning blend
• 1 1/2 tablespoons white sugar
• 1 pound skinless, boneless chicken breast halves
• 1 head romaine lettuce- rinsed, dried and chopped
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup chopped fresh broccoli
• 1 cup chopped baby carrots

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat grill for medium-high heat.
• in a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. set aside about 1/2 cup for basting.
• lightly oil the grill grate. grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. cool, and cut into strips. discard basting sauce.
• in a large bowl, toss together the lettuce, oranges, broccoli, and carrots. top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.

vegetable beef minestrone

Ingredients

• Servings: 6
• 2 slices bacon, chopped
• 1/2 pound lean ground beef
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10.5 ounce) can beef broth
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 2 ounces spaghetti, broken into pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. drain off the grease and add carrots, garlic, onion and celery. season with the bay leaf, basil, rosemary and red pepper flakes. cook for about 5 minutes or until the onions are translucent. stir in tomatoes and beef stock.
• simmer for about 20 minutes then put in the chickpeas and broken spaghetti. cook covered, for about 10 minutes or until spaghetti is al dente. remove the bay leaf before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Spicy Chicken Curry Soup

Ingredients

• Servings: 2
• 1 tablespoon peanut oil
• 1 clove garlic, minced
• 1/2 carrot, peeled and diced
• 1 (14 ounce) can coconut milk
• 1 tablespoon green curry paste
• 2 skinless, boneless chicken breast halves - cubed
• 2 cups chicken stock
• 1 lime, juiced
• 1/4 cup chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat the oil in a medium pot over medium heat. stir in the garlic and carrot, and cook 5 minutes. mix in 1/4 the coconut milk. stirring constantly, bring to a boil. mix in curry paste. place the chicken in the pot, and toss to coat.
• reduce heat to low, and pour in the chicken stock. cook until heated through. stir in remaining coconut milk, lime juice, and green onions. continue to cook and stir at least 10 minutes before serving.

prawn banh mi

Ingredients

• Servings: 6
• 1 large carrot, peeled and shredded
• 1 stalk celery, chopped
• 2 scallions (green onions), chopped
• 1/4 cup rice vinegar
• 1/3 cup chopped fresh cilantro
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons low-fat plain yogurt
• 1 tablespoon lime juice
• 1/8 teaspoon cayenne pepper
• 3 (12 inch) french baguettes, cut into halves
• 1 pound frozen cooked prawns, thawed and tails removed
• 18 thin slices cucumber, or more to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine carrot, celery, and scallions in a bowl. pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
• stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. spread about 2 teaspoons cilantro sauce bottom piece of each baguette.
• remove vegetables from vinegar using a slotted spoon, discarding vinegar. spoon vegetables over cilantro sauce layer on baguette pieces.
• mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. place top piece of baguette over cucumber layer, creating a sandwich.

Healthier Delicious Ham And Potato Soup

Ingredients

• Servings: 8
• 3 1/2 cups peeled and diced potatoes
• 1/2 cup chopped carrots
• 1/2 cup chopped green beans
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon ground white pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups nonfat milk

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. stir in chicken bouillon and pepper.
• melt butter in a separate saucepanover medium-low heat. whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. slowly stir in milk so lumps do not form until all of the milk has been added. continue stirring until thick, 4 to 5 minutes.
• pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. serve immediately.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

black-eyed peas with lamb and greens

Ingredients

• Servings: 8
• 1 pound dried black-eyed peas
• 1 pound lamb neck bones
• 3 slices bacon, cut into 1/2-inch pieces
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 3 cloves garlic, chopped
• 6 cups cold water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 teaspoon salt
• 6 ounces smoked ham, diced
• 1 bunch kale, ribs removed and leaves torn into pieces

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 10 hrs 25 mins


• place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and set aside.
• cook lamb necks and bacon in a dutch oven over medium heat until lightly browned, about 5 minutes.
• stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. stir in garlic and cook 1 minute.
• pour cold water and black-eyed peas into lamb mixture; increase heat to high.
• stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
• stir in tomatoes and salt. simmer uncovered until beans are tender, about 40 minutes.
• remove neck bones from mixture; separate any meat from bones, return meat to dutch oven, and discard bones.
• stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. serve over rice.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

hoisin lamb stir fry

Ingredients

• Servings: 4
• 1 pound boneless lamb chops, cut into stir-fry strips
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons hoisin sauce
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 tablespoon white sugar
• 1 teaspoon red pepper flakes, or to taste
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 carrot, peeled and sliced
• 1 green bell pepper, sliced
• 1 (4 ounce) can sliced water chestnuts, drained
• 2 green onions, sliced

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• mix the sliced lamb, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. set aside. combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. set aside.
• heat the sesame oil in a skillet over medium-high heat. stir in the lamb; cook and stir until the lamb begins to brown, about 5 minutes. add the garlic and ginger; cook and stir until fragrant. mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

hearty fettuccini bolognese sauce

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 2 onions, chopped
• 2 cups chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, chopped
• 1/2 pound ground veal
• 1/2 pound chopped lamb
• 3/4 pound mild italian sausage
• 6 ounces pancetta bacon, diced
• 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
• 1 (14.5 ounce) can chicken broth
• 1/2 cup whole milk
• 5 teaspoons chopped italian flat leaf parsley
• 5 tablespoons chopped fresh basil
• 5 teaspoons chopped fresh thyme
• salt and pepper to taste
• 1 pound fettuccini pasta
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs

Ready Time: 2 hrs 40 mins


• heat oil in a large, heavy pot over medium heat. saute onions, celery, carrots and garlic until tender, about 10 minutes. increase heat to high and add veal, lamb, sausage and pancetta; cook until meats are evenly brown.
• stir in tomatoes, chicken broth, milk, parsley, basil and thyme. reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. season with salt and pepper to taste.
• bring a large pot of lightly salted water to a boil. add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• serve fettuccini topped with the sauce and parmesan cheese.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Poached Chicken Breast

Ingredients

• Servings: 4
• 1 (32 fluid ounce) container chicken stock
• 32 fluid ounces water, or more if needed
• 1 yellow onion, peeled and slits cut into it
• 1 bunch celery, stalks (including leaves) separated
• 3 carrots
• 2 tablespoons tomato paste, or more to taste
• 1 tablespoon salt
• 5 whole black peppercorns
• 1 bay leaf
• 2 pounds skinless, boneless chicken breast halves, each cut in half

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
• bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

All Pumpkins' Night Stew

Ingredients

• Servings: 3
• 3 tablespoons canola oil, divided
• 1 clove garlic, minced
• 2 onions, chopped
• 2 1/2 pounds beef stew meat, cut into 1 1/2 inch cubes
• 1 teaspoon salt
• 2 teaspoons pepper
• 2 tablespoons caraway seed
• 1 tablespoon all-purpose flour
• 7 cups beef broth
• 2 bay leaves
• 1 tablespoon white sugar
• 1 teaspoon nutmeg
• 3 large potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• heat 1 tablespoon canola oil in a dutch oven over medium-high heat. stir in garlic and onion, and cook until softened and translucent; remove from pan. pour 2 tablespoons canola oil into dutch oven. while this heats, mix the beef with salt and pepper. sear the beef in batches until browned all over, about 5 minutes.
• stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
• stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. stir together the cornstarch and water; stir into the stew along with the parsley. simmer until thickened, about 5 minutes.

cold-busting ginger chicken noodle soup

Ingredients

• Servings: 8
• 1 1/2 tablespoons olive oil
• 3 large chicken breasts
• 1 large onion, diced
• 3 cloves garlic, crushed
• 13 cups water
• 2 cups white
• 3/4 cup fresh lemon juice
• 1 (4 inch) piece fresh ginger, peeled and thinly sliced
• 7 whole black peppercorns
• 4 cubes chicken bouillon
• 3 bay leaves
• 1 tablespoon white sugar
• 3/4 cup peeled and sliced carrots
• 2 stalks celery, diced
• 1 kohlrabi bulb, peeled and diced
• 2 1/2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 (8 ounce) package egg noodles
• 1 large clove garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon salt, or to taste
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• heat olive oil in a large pot over medium heat. add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . pour water, white , and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• remove and discard the crushed garlic cloves. remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• add carrot, celery, kohlrabi, rosemary, and thyme to the soup. reduce heat to low until the vegetables begin to soften, about 20 minutes.
• bring the soup to a boil. return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. season with salt. garnish with parsley.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

lamb with peaches stir-fry

Ingredients

• Servings: 4
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 pound cubed lamb meat
• 2 teaspoons peanut oil, or sesame oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 cup broccoli florets
• 1 (15 ounce) can sliced peaches, with juice
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 4 hrs 50 mins


• in a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. place the lamb into the dish, cover and refrigerate for several hours or overnight.
• heat the oil in a wok over medium-high heat. add the lamb, marinade and onion, and cook stirring constantly until the meat is cooked through. throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. sprinkle the flour over the mixture, and stir in. cook, stirring, until the sauce thickens. serve over rice or noodles.

Slow Cooker Clam Chowder

Ingredients

• Servings: 6
• 1 (6 ounce) can minced clams
• 4 slices bacon, cut into small pieces
• 3 potatoes, peeled and cubed
• 1 cup chopped onion
• 1 carrot, grated
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 teaspoon ground black pepper
• 2 (12 fluid ounce) cans evaporated milk

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• in a small bowl, drain the clams and reserve the juice. add water to the juice as needed to total 1 3/4 cups liquid. cover the clams and put in refrigerator for later.
• in a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. cover and cook on low setting for 9 to 11 hours or on high setting for 4 to 5 hours. add the clams and cook on high setting for another hour.

Carrot And Orange Juice

Ingredients

• Servings: 32
• 2 pounds organic carrots, trimmed and scrubbed
• 8 organic oranges, peeled

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• press carrots and oranges through a juicer and into a large glass.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Carrot Crust Broccoli Quiche

Ingredients

• Servings: 6
• crust:
• 3 cups shredded carrots
• 1/4 cup canola oil
• 1/4 cup diced onion
• 1 teaspoon salt substitute (such as no salt®)
• 1 teaspoon ground black pepper
• 1/4 cup cold water
• 2 tablespoons cornstarch
• filling:
• 2 small heads broccoli, shredded
• 3 eggs
• 1/2 cup pesto sauce
• 1 teaspoon salt substitute (such as no salt®)
• topping:
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 450 degrees f (230 degrees c).
• blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
• bake in the preheated oven until crust is dry and firm, about 20 minutes.
• whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
• bake in the preheated oven until set in the middle, 40 to 45 minutes. cool quiche for 25 minutes and top with parmesan cheese.